Tuesday, June 15, 2010

Rhubarb & Ginger Cordial

rhubarb ginger cordial

As much as I don’t want to admit it, I have quite a few cooking fears. I can bake like a demon and deep-fry with the best of them, I’ve made macarons, a croquembouche and bread galore. But I’ve never attempted making jam, because I freak out about sterilising jars. I also have issues with making cocktails and drinks for some reason. I’ve been bookmarking recipes for ginger beer for months now, but the instructions always sound more like a science experiment and then there’s the whole “bottle may explode” thing to contend with.

rhubarb & ginger cordial

So while those projects sit untouched for now, I’m taking baby steps. When I saw a recipe for Rhubarb and Ginger cordial in Jamie Oliver magazine, the first thought I had was “he stole my idea!” and the second thought was, “well I guess I better make it then.” The flavour combination sounded absolutely fantastic. Rhubarb is in season at the moment, and I already had some fresh ginger at home. The process was much less painful than I thought it would be, and I’m not sure why I was ever concerned about it in the first place.

rhubarb & ginger cordial

I replaced the caster sugar with an equal amount of vanilla sugar that I had for an extra dimension of flavour. This cordial was pretty sweet though, so I would even suggest dialling down the sugar to 150g if you prefer. What I really loved was the subtle ginger flavour. It wasn’t overpowering but it was definitely present and made this a really nice, refreshing drink. Definitely one for rhubarb lovers like me!

I can imagine taking this on picnics in spring to drink alongside a lunch tasty sandwiches, cakes and cookies. And I imagine it would also be absolutely delicious with vodka and lime. Now I’ve made one fantastic cordial, I can’t stop thinking of other flavour combinations that would be fabulous as well. Next up, home-made ginger beer, and hopefully no exploding bottles!

rhubarb & ginger cordial

Rhubarb and Ginger Cordial
Makes about 500ml
Adapted from Jamie Oliver magazine

• 1 orange
• 400g rhubarb, chopped into 2cm pieces
• 150g vanilla sugar (or golden caster sugar)
• 1 thumb-size piece of ginger, sliced
• Soda water or lemonade, to serve

Cut thick strips of orange zest then squeeze the juice into a saucepan. Place the rhubarb with the vanilla sugar, ginger and orange zest in the pan with the juice and set over a high heat. Bring to a simmer and cook for 10 minutes.

Place a sieve over a mixing bowl. Carefully press the rhubarb through the sieve with a wooden spoon, pressing down to extract as much of the juice as possible. Discard the solids and allow the juice to cool before pouring it into a sterilised bottle. Chill, then dilute to your taste with soda water or lemonade.

9 comments:

Laura said...

that looks delicious. damn girl, now im thirsty

Simon @ the heart of food said...

Home mage ginger and rhubarb beer perhaps? :)

Forager said...

Looks very summery, pretty and delicious! I have a fear of sterilising as well. We used to sterilise science equipment in uni using old machines. They hissed and spat whilst we were in the lab and every now and then they actually did explode. It's an understandable fear!

mademoiselle délicieuse said...

Absolutely love the colour! And yes, perfect for picnics =)

Stephcookie said...

Ahh so much love for rhubarb and ginger <3 Wish I could try some! Pleassseee make ginger beer! Just stand far back in case it goes boom ;)

FFichiban said...

Ooohhh love the colour and rhubarb and sugar (and vanilla) sounds like an interesting combo. Yes I concur please make ginger beer mmmm

Sarah @ For the Love of Food said...

I just found your blog today - love the food and the photography!

I'm always looking for recipes to use my rhubarb and I do love it so. This is a lovely idea and I particularly like the idea of using it as a vodka mixer.

I came across a really brilliant way to sterilise jars - run them through the dishwasher and then fill them while the jars and the jam are still hot - it works a treat :) I make quince chutney this way.

YaYa said...

What a beautiful colour! I love the combo of orange and rhubarb and adding ginger and vanilla is icing on top!

Fifikins said...

Lashings of Ginger Beer does sound in order! I actually always wanted to have a Famous Five party with said lashings and cucumber sandwiches and the like...

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